If you’re on the hunt for a bright, flavorful salad that defies the traditional potato salad, then this Red Potato Salad with Bacon and Corn (No Mayonnaise!) Recipe is about to become your new favorite. It’s a gorgeous medley of tender red potatoes, crisp green onions, smoky bacon, and sweet corn, all brought together by a tangy, punchy homemade dressing without a hint of mayonnaise. Every bite bursts with texture and zest, making it perfect for backyard barbecues or a hearty weeknight side. Trust me, once you try this, the classic mayo-based versions will feel like ancient history!
Ingredients You’ll Need
These ingredients are refreshingly simple, yet each one plays a vital role in making this salad pop with texture, color, and bold flavors. Everything works in harmony—from the creamy tang of cider vinegar to the irresistible crunch of charred corn kernels.
- Red potatoes: Sliced into ⅓-inch rounds, these hold their shape beautifully and offer a creamy bite that’s far from mushy.
- Salt: Essential for seasoning the potatoes while boiling to bring out their natural sweetness.
- Eschalot (shallot): Adds a gentle oniony bite with a touch of sweetness, finely sliced for perfect integration.
- Fresh corn ears: Whole ears provide a wonderful smoky-sweet corn flavor when charred, elevating the salad with gorgeous color.
- Green onions: Finely sliced for bursts of fresh, sharp flavor and a lovely pop of green color.
- Bacon (streaky preferred): The star smoky, salty crunch—cooked until golden to add irresistible richness.
- Cider vinegar: Offers tang and brightness, cutting through the richness of bacon and oil.
- Extra virgin olive oil: Creates a silky dressing and helps bring together all the ingredients with subtle fruity notes.
- Garlic: Minced or grated to add a savory depth without overpowering the fresh flavors.
- Dijon mustard: Gives the dressing a gentle bite and smooth texture for balance.
- White sugar: Just a touch to round off the acidity and highlight the naturally sweet ingredients.
- Salt and black pepper: To season everything perfectly, enhancing each element just right.
How to Make Red Potato Salad with Bacon and Corn (No Mayonnaise!) Recipe
Step 1: Prepare the Dressing
Start by whisking together cider vinegar, olive oil, garlic, dijon mustard, sugar, salt, and black pepper in a jar or bowl. This dressing is the heart of the salad, delivering bright acidity and a silky texture that coats each ingredient lovingly without any mayonnaise in sight. Give it a good shake or stir and set it aside for the flavors to meld.
Step 2: Cook the Potatoes
Bring a large pot of salted water to a rolling boil, then gently add the sliced red potatoes. These slices cook quickly, so boil them for about 5 minutes or until just tender but still holding their shape. Keep an eye on them—overcooked potatoes will fall apart in the salad. Once done, drain carefully to avoid breaking them up.
Step 3: Marinate the Potatoes
Transfer the hot potatoes to a mixing bowl and pour over about three quarters of your prepared dressing. Add the finely sliced eschalots, tossing very gently to coat. The eschalots soak in the acidity while the potatoes cool, enhancing their flavor during a 30-minute marination. This step ensures the potato slices absorb the dressing fully without crumbling.
Step 4: Cook the Bacon to Perfection
In a cold non-stick skillet, add chopped bacon and turn the heat to medium-high. As the pan warms, the bacon fat will render out, so no additional oil is necessary. Stir constantly to prevent splattering and cook until the bacon pieces are golden and crispy. Drain on paper towels to maintain that perfect crunch essential to this salad’s texture contrast.
Step 5: Char the Corn
While the bacon cooks, it’s time for the corn. Take your two ears and either grill them over a BBQ for about 10 minutes or hold them carefully over a gas flame on your stove for about 6 minutes, turning occasionally until nicely charred. This char adds a smoky depth that complements the bacon beautifully. Alternatively, cut the kernels off and pan-fry them in the bacon fat or a splash of olive oil until caramelized, adding sweet, crispy notes.
Step 6: Cut the Corn Kernels
Once cooled enough to handle, cut the kernels off the cob in clumps, rather than individual kernels, to keep an attractive, rustic look. These plump, charred clusters really shine visually and offer a juicy pop when you bite into them.
Step 7: Assemble the Salad
In the bowl with your marinated potatoes, add all the corn kernels, half of the crispy bacon, and most of the chopped green onions. Toss everything gently to combine, then transfer the mix to a serving bowl. Finally, sprinkle with the reserved bacon pieces and green onions for garnish and drizzle the remaining dressing on top for an extra burst of flavor just before serving.
How to Serve Red Potato Salad with Bacon and Corn (No Mayonnaise!) Recipe
Garnishes
Extra green onions give that fresh crunch and color contrast, while scattering a few reserved bacon bits on top promises an irresistible salty surprise. A light sprinkle of fresh herbs like chopped parsley or chives can also add brightness if you’re feeling fancy.
Side Dishes
This salad pairs beautifully with grilled meats like chicken, steak, or sausages but also stands strong alongside classic summer dishes like baked beans or fresh garden salads. Its smoky, tangy, and creamy qualities make it a natural companion for almost any BBQ spread.
Creative Ways to Present
Serve this salad in a rustic wooden bowl for a farmhouse feel or layer it in a clear glass trifle bowl to show off the vibrant colors of the potatoes, corn, and herbs. For a party, portion it into individual mason jars—easy to grab, visually appealing, and no mess.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you prefer your potatoes firmer, but if mixed, the potatoes absorb the flavors delightfully without becoming soggy.
Freezing
Because of the fresh corn and bacon, freezing is not recommended for this salad as it will alter the texture and taste upon thawing. Fresh is definitely best here.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is not necessary. If you want to warm it slightly, do so gently in the microwave, but avoid overheating as it can soften the potatoes too much.
FAQs
Can I use other types of potatoes?
While red potatoes are ideal for their firm texture and attractive skin, Yukon Gold potatoes can be a good alternative. Avoid starchy potatoes like Russets because they will break down too much and get mushy.
Is there a substitute for bacon?
If you’re looking for a vegetarian option, smoked tempeh or coconut bacon can provide a similar smoky crunch. Just crisp them up well before adding to maintain texture balance in the salad.
How do I keep the potatoes from falling apart?
The key is to slice them evenly and watch the boiling time carefully. Slightly undercooking the potatoes ensures they stay firm enough to toss without crumbling, especially since they are handled while hot.
Can I make this salad ahead of time?
Yes! Making it a few hours ahead allows the flavors to meld beautifully. Just be gentle when tossing before serving and consider adding extra dressing if it seems dry.
Why no mayonnaise?
This recipe skips mayonnaise to keep it light and fresh, with a vinaigrette-style dressing that lets the natural flavors of corn, bacon, and potatoes shine through. It’s also perfect for those who prefer a dairy-free or lower-fat option without sacrificing creaminess.
Final Thoughts
There’s something truly magical about this Red Potato Salad with Bacon and Corn (No Mayonnaise!) Recipe. It’s fresh, fun, and packed with layers of flavor that invite you back for another forkful. Whether you’re serving it at a family picnic or bringing it to a potluck, it’s guaranteed to turn heads and win hearts. Give it a try and watch it quickly become a staple in your recipe collection!
Print
Red Potato Salad with Bacon and Corn (No Mayonnaise!) Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
A vibrant and flavorful Red Potato Salad with Bacon and Corn, featuring tender red potatoes, smoky bacon, and charred corn, all tossed in a tangy cider vinegar and olive oil dressing. This salad is mayonnaise-free, making it a lighter and fresher alternative perfect for picnics, barbecues, or any casual gathering.
Ingredients
Potatoes
- 1.2kg / 2.4 lb red potatoes, sliced 0.8cm / â…“” thick (5cm / 2″ round)
- 1 tbsp salt (for cooking potatoes)
Vegetables
- 1 eschalot (shallot), finely sliced
- 2 ears of corn (whole)
- 2 green onions, finely sliced (3/4 cup)
Meat
- 200g / 7oz bacon (streaky preferred), chopped
Dressing
- 3 tbsp cider vinegar
- 8 tbsp extra virgin olive oil
- 1 clove garlic, minced or grated
- 1/2 tsp Dijon mustard
- 3/4 tsp white sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Make the Dressing: In a jar, combine cider vinegar, extra virgin olive oil, minced garlic, Dijon mustard, white sugar, salt, and black pepper. Shake well until all ingredients are emulsified and the dressing is smooth.
- Cook the Potatoes: Bring a large pot of salted water to a boil. Add the sliced red potatoes and return to a boil. Cook for about 5 minutes or until just tender but not falling apart. Monitor closely as thin slices cook quickly.
- Drain and Marinate Potatoes: Drain the potatoes carefully and transfer them into a bowl. Pour about three-quarters of the prepared dressing over the warm potatoes along with the sliced eschalot. Toss gently to coat, and set aside to marinate for 30 minutes, allowing flavors to meld.
- Cook the Bacon: Place chopped bacon in a cold non-stick pan over medium-high heat. Cook, stirring constantly to prevent splatter, until the bacon is golden and crispy. Remove from pan and drain on paper towels.
- Cook the Corn: Grill corn cobs on a BBQ for 10 minutes on high heat, or char directly over a gas flame on your stove for about 6 minutes turning occasionally until nicely charred. Alternatively, cut kernels off the cob and pan-fry them in residual bacon fat or 1 tablespoon olive oil on high heat until charred.
- Cut Corn Kernels: If grilled whole, carefully cut the charred kernels off the cob, trying to retain some clumps for visual appeal.
- Assemble the Salad: Add the corn kernels, half the cooked bacon, and most of the green onions to the marinated potatoes. Toss everything gently to combine. Transfer to a serving bowl, then sprinkle the remaining bacon and green onions on top. Drizzle with the remaining dressing and serve immediately.
Notes
- Use streaky bacon for the best flavor and texture.
- Be gentle when handling warm sliced potatoes to prevent them from breaking apart.
- Charred corn adds a smoky sweetness that complements the bacon perfectly.
- For easier cutting of kernels, stand the corn cob vertically on a cutting board and slice downward with a sharp knife.
- The salad can be served slightly warm or at room temperature.
